This week, we bring you a special edition of Good Food from the Pacific Northwest. In Portland, Oregon we visit with ice cream entrepreneurs Kim and Tyler Malek and interview Chef Jenn Louis about her chef's collaboration with the Malek;s ice cream shop, Salt & Straw. Gabriel Rucker dishes on his love of mustard and why he nicknamed his Portland restaurant The Dirty Bird. Plus, producer Gillian Ferguson describes our field trip to the world's only vegan strip club. We drive north to the Skagit Valley where Dr. Stephen Jones explains why he decided to leave the commodity wheat business, Jack Jenkins demos his exercise bike turned grain mill and Kiko Denzer tells Evan Kleiman how she can build a clay oven in her backyard. We record the market report from the road in Mount Vernon, Washington, where local farmer Kai Otteson is growing row crops and cabbage seeds and Beverly Lenning is cultivating some of the best berries we've ever tasted. We finish the trip in Seattle where "Oyster Bill" Whitbeck describes the history of shellfish farming in the Pacific Northwest and Anjana Shanker, a research and development chef for Nathan Myhrvold's Modernist Cuisine lab, teaches us how to shuck oysters with liquid nitrogen.
A Vegan Strip Club, Shucking Oysters with Liquid Nitrogen
From this Episode:
Tips for Building Your Own Backyard Oven
Kiko Denzer is a guru of DIY ovens. He’s the author of Build Your Own Earth Oven and Build Your Own Barrel Oven . He explains how easy it is to build a clay oven in your...
Do You Know Where Your Flour Come From?
Dr. Stephen Jones is the director of the Department of Crop and Soil Sciences at WSU Research and Extension Center in Mount Vernon, Washington. He worked in the commodity...
Le Pigeon - Gabriel Rucker Talks About the Dirty Bird
Gabriel Rucker is the chef and co-owner of Le Pigeon in Portland, Oregon. In 2013, Rucker was selected as James Beard Best Chef Northwest. His debut cookbook is Le...
A Special Market Report from Washington’s Skagit Valley
We record the market report from the road in Mount Vernon, Washington where local farmer Kai Otteson ( Hedlin Family Farms ) is growing row crops and cabbage seeds and...
Farming Geoduck in the Pacific Northwest
Oyster Bill Whitbeck is the Seattle area restaurant sales manager for Taylor Shellfish Farms - the largest producer of farmed shellfish in the United States. He believes...
Cryo-Shucking Oysters with Liquid Nitrogen
Anjana Shanker is a research and development chef at Nathan Myhrvold's Modernist Cuisine lab in Bellevue, Washington. She shows us how to shuck oysters with liquid...
Introducing an Exercise Bike that Doubles as a Grain Mill
Jack Jenkins is the founder and owner of Country Living Productions . At the Kneading Conference West he showed off his Country Living Grain Mill attached to a stationary...
A Visit to The World’s Only Vegan Strip Club
Casa Diablo , the world’s first and only vegan strip club in Portland, Oregon, was thrust into the national spotlight this week when Newark Mayor Cory Booker was caught...